Vegan Peach Blackberry (or any fruit) Clafoutis

Don’t you just love those so wholesome they could be breakfast yet so delightfully enticing they could be dessert kind of dishes? This one’s an even swap. Call it either, whatever suits your mood.

Delicately sweet, fruity, and light, this easy plant-based clafoutis is like a delectable cross between an oven pancake and a flan. It’s the height of summer, and the complementing contrast of peaches and blackberries is irresistible, but really there’s no reason not to swap in any of your favorite summer—or fall—or frozen—fruits into this loveliness.

I have a whole bunch of “things” I’ve been wanting to share here, from recipes to just general ramblings on happiness, good reads, and living wholeheartedly, but I’m swimming through piles of projects right now with barely enough time to get through them, so they’ll have to wait. If you’re here, I hope you’re basking in your own happy, wholehearted vibrance right now, though, and that you check back in again. In the meantime, enjoy this taste of summer simplicity! xo

Vegan Blackberry Peach Clafoutis

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Peach Blackberry Clafoutis

Yield: 8

Author: Wendy McMillan

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Delicately sweet, fruity, and light, this easy plant-based clafoutis is like a delectable cross between an oven pancake and a flan. Swap in any of your favorite summer—or fall—or frozen—fruits into this loveliness.

Ingredients

• 12 ounce silken tofu
• ¼ Cup maple syrup
• ½ Cup Good Karma Unsweetened Plantmilk
• 1 cup all-purpose flour, white whole wheat, or gluten-free flour
• 2 tsp. baking powder
• ¼ Cup almond flour
• 1 Teaspoon vanilla extract
• 1 tsp. almond extract
• 2-3 Tablespoons olive oil (to grease your pan/dish)
• 2 cups sliced peaches
• 1 Cup fresh blackberries
• Extra fruit for garnish, optional

Instructions

1. Preheat the oven to 400°F . Coat a 9 inch tart pan, cake pan, or cast iron skillet with the oil and set aside.
2. In a blender, combine all ingredients through the extract and blend until incorporated, 2-3 minutes. Let sit for 5 or so minutes while you prepare the fruit.
3. Transfer the batter into the greased pan and place the fruit evenly throughout.
4. Bake for 30 minutes until becoming firm (and before the edges burn). Let cool in the pan for at least 10 minutes before running a knife along the edges. If desired, sprinkle with powdered sugar and additional fruit to serve.

Nutrition Facts

Calories

194.87

Fat

7.71 g

Sat. Fat

0.88 g

Carbs

27.49 g

Fiber

3.68 g

Net carbs

23.81 g

Sugar

12.62 g

Protein

5.45 g

Sodium

131.05 mg

Cholesterol

0 mg